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Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Everyday Food, October 2008 http://www.marthastewart.com/313619/slow-cooker-pot-roast
3.390805
Rated
67.8161100(1073)1073
  • Prep Time 15 minutes
  • Total Time 6 1/4 hours
  • Yield Serves 8

Ingredients

    • 1 tablespoon cornstarch
    • 8 medium carrots, cut into thirds
    • 2 medium onions, each cut into 8 wedges
    • Coarse salt and ground pepper
    • 1 beef chuck roast (3 pounds), trimmed of excess fat
    • 2 tablespoons Worcestershire sauce

Directions

  1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
  2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
  3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

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